Chinese Noodle Salad with Sesame Dressing

Photo: Johnny Autry and Randy Mayor

Yield:

Serves 4 (serving size: 2 cups)

Recipe from

Nutritional Information

Calories 351
Fat 10.7 g
Satfat 1.3 g
Monofat 2.8 g
Polyfat 3.8 g
Protein 14.8 g
Carbohydrate 55.5 g
Fiber 10.2 g
Cholesterol 0.0 mg
Iron 7.3 mg
Sodium 489 mg
Calcium 338 mg

Ingredients

1 (8-ounce) package uncooked dried Chinese-style flat noodles
1 cup sugar snap peas, trimmed
2 teaspoons peanut oil
1 cup cubed firm water-packed tofu (about 6 ounces)
1 cup cherry tomatoes, halved
1/2 cup drained, sliced water chestnuts
1/2 cup thinly sliced green onions
3 tablespoons seasoned rice vinegar
1 tablespoon lower-sodium soy sauce
2 teaspoons dark sesame oil
2 teaspoons chile paste with garlic
1/4 teaspoon kosher salt
1 tablespoon sesame seeds, toasted and divided

Preparation

1. Cook noodles according to package directions, omitting salt and fat. Add peas during last 1 minute of cooking. Drain; rinse with cold water.

2. Heat a large nonstick skillet over medium-high heat. Add peanut oil to pan; swirl to coat. Add tofu to pan; cook 5 minutes or until browned, stirring frequently.

3. Combine noodle mixture, tofu, tomatoes, water chestnuts, and onions in a large bowl. Combine vinegar and next 4 ingredients (through salt) in a small bowl, stirring with a whisk. Add vinegar mixture to noodle mixture, tossing gently to coat. Add 1 1/2 teaspoons sesame seeds; toss to combine. Sprinkle with remaining sesame seeds.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Barbara Lauterbach,

June 2012